Zucchini Noodle Pesto Shrimp
Updated: Mar 8, 2022
For this recipe I happened to overhear my coworker talking about a veggie pasta they put with pesto and turkey and it got me thinking. . . I don’t want that many carbs, but I love pesto! I also needed to put more protein in my diet without too many calories so I thought shrimp would be perfect! This recipe (if you even want to call it that) is super easy!
Ingredients:
8 deveined frozen shrimp, thawed
1 teaspoon garlic powder
1 teaspoon lemon juice
1 whole zucchini spiralized
1 whole summer squash spiralized (you could use 2 zucchini but I liked the extra pop of color)
3 Tablespoons Store bought Pesto (you could make your own but I took the easy way)
6-8 grape tomatoes sliced in half
1 ½ tablespoon grated parmesan cheese
Salt and Pepper to taste
Directions:
Use spiralizer to made zucchini and squash into noodles. Will make about 2 cups.
Coat frying pan with cooking oil of your choice ( I used avocado oil spray)
Sautee zucchini/squash for 3-5 minutes until tender but not too watery
Remove from heat and place in bowl to the side
Place defrosted shrimp in frying pan and coat with lemon juice and garlic powder
Cook thoroughly until pink (about 3-5 minutes)
Add the zoodles back into the pain and toss with pesto
Plate the zoodles and shrimp
Add tomatoes and parmesan cheese and enjoy!
Servings per recipe | 1 |
Calories | 244 |
Total Fat | 12.7g |
Saturated Fat | 1.1g |
Cholesterol | 94.9mg |
Sodium | 535.3mg |
Total Carbs | 13.9g |
Fiber | 1g |
Sugar | 1.1g |
Protein | 17g |